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Cookbook

Featured Breakfast

Woodstock Granola

Cranberry Currant Scones

In a large bowl combine well:
1 1/2 c. flour
1 1/2 c. rolled oats
1/2 c. granola
1/4 c. white sugar
1 T. plus 1 tsp. baking powder
1/2 tsp. salt
1 T. orange zest
1/4 c. dried cranberries
1/4 c. dried currants
In a small bowl combine well:
1 egg, beaten
1/2 c. butter, melted
1/3 c. milk
Make a well in dry ingredients and pour wet ingredients into well. Fold ingredients until just combined. Divide dough into two circles each 1/2 inch thick. Score each circle into 8 wedges. Place on a lightly greased baking sheet. Bake in preheated 425 degree oven for 15-18 minutes until evenly browned. Serve warm.

Breakfast

Cranberry Currant Scones
Farmhouse Oatmeal
Gail’s Grains To Go
Granola Banana Muffins
Oatmeal Pancakes
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Rutland, VT 05701-3238
Phone: 802.775.5460
Email: info@vermontspecialtyfoods.org
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